Rugelach Dessert: A Savory and Flaky Goodness

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Whenever you travel to a new place, the first thing you will be excited about is the most popular and authentic food, dish, or dessert they have. Italians have ravioli, risotto, and rigatoni while the Japanese have ramen, sushi, and tempura. Samgyeopsal, kimchi, and tteokbokki are popular dishes among Koreans. The French have ratatouille, and the Jews have rugelach. 

However, most of these foods, such as the savory and flaky rugelach, are now available in other places. Fortunately, you can find it at a restaurant in Fort Lauderdale!

Tasty and Flaky 

Rugelach is a Jewish pastry that originated in Ashkenazi or European Jewish communities. Rugelach means “small or little twists” in Yiddish. Rugelach, rugelakh, rogelach, rugalach, ruggalach are all plural forms, and rugala or rugalah are singular forms. In the United States, it is also known as a nut horn, a butter horn, or a cream cheese cookie. 

The rugelach is a crescent-shaped pastry made with a yeast dough that was originally filled with poppy seed paste, nuts, cinnamon, chocolate, raisins, and fruit jams. The American version has cream cheese dough filled with cinnamon, nuts, and raisins. It is frequently brushed with an egg white glaze before baking and can also be dusted with nuts or coarse sugar. For added flavor, it can also be rolled out with a sugar, cinnamon, and nut mixture instead of flour.

A Very Special Gift! 

It is the perfect and thoughtful present to express your love and concern for your loved ones. The recipient will be thrilled and appreciative whether you cooked it at home or purchased it from a restaurant or catering business in Fort Lauderdale. This small cookie comes in a number of flavors, is simple to share, and is just the right amount of sweetness for a coffee or tea complement, a dessert after a meal, or an afternoon snack.

Bake Rugelach At Home! 

Baking rugelach at home when you have the time and skill is a brilliant idea. It can be a bonding experience with your loved ones. You can opt for a traditional yeast dough or cream cheese for a more modern and familiar version. If you prefer cream cheese dough and are making it for the first time, here is a full recipe with baking instructions.

  • Modern or Cream Cheese Dough Rugelach Ingredients
  • 1/2 pound room temperature unsalted butter.
  • 9 tablespoons plus 1/4 cup granulated sugar.
  • 8 ounces of room-temperature cream cheese.
  • 1 teaspoon vanilla extract, pure.
  • 1 egg beaten with 1 tablespoon of milk to make an egg wash.
  • 1 1/2 teaspoons cinnamon powder.
  • 1/4 cup packed light brown sugar.
  • 2 cups of all-purpose flour.
  • 3/4 cup raisins or your preferred filling.
  • 1/2 cup apricot preserves (or any other fruit preserves) are pureed in a food processor.
  • 1 cup finely chopped walnuts.
  • A quarter teaspoon of kosher salt.

 

  • Simple Rugelach Baking Instructions
  1. Cream the cheese and butter by placing it in a bowl of an electric mixer with a paddle attachment until it is light and fluffy. Mix in 1/4 cup granulated sugar, salt, and vanilla extract. Mix in the flour with the mixer on low speed until just combined. 
  2. Dump the dough onto a lightly floured surface and roll it into a ball. Refrigerate for 1 hour after cutting the ball into quarters and wrapping each piece in plastic.
  3. For the filling, combine 6 tablespoons of granulated sugar, brown sugar, 1/2 teaspoon of cinnamon, raisins, and walnuts.
  4. Roll each dough ball into a 9-inch circle on a lightly floured surface. Spread 2 tablespoons of apricot preserves on the dough and top with 1/2 cup of the filling. Lightly press the filling into the dough. Cut the circle into 12 equal wedges, divide the circle into quarters, then each quarter into thirds
  5. Roll up each wedge, beginning with the wide edge. With the points tucked under, use a baking sheet lined with parchment paper to place the finished cookies. Refrigerate it for 30 minutes.
  6. Preheat the oven to 350 degrees Fahrenheit.
  7. Brush the egg wash over each cookie. Sprinkle the cookies with 3 tablespoons of granulated sugar and 1 teaspoon of cinnamon. Bake the cookies for around 15 to 20 minutes, or until the top of the cookie is lightly browned. And then, transfer it to a wire rack to cool.

Voila! Your freshly baked rugelach is ready to serve! Making it for the first time may not be perfect, which is why they say practice makes perfect. There will always be room for improvement. So the next time you make a rugelach, you’ll be able to make a savory and flaky batch!

However, if you prefer to have it instantly and prepared by a professional pastry chef, come visit us at Tower Deli! A catering restaurant in Fort Lauderdale serving the most flavorful and unforgettable rugelach you’ll ever taste. You can reach us by calling 954-452-8202 or by visiting us in Fort Lauderdale.

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